Israeli Chopped Salad
Sumac and cinnamon heightens the flavors of this Israeli staple. Todd Coleman

Janna Gur, author of The Book of New Israeli Food (Schocken, 2008), uses sumac and cinnamon to heighten the flavors of this Israeli staple. This recipe first appeared in our May 2013 issue with Gabriella Gershenson’s article The Promised Land.

Yield: serves 8-10
Time: 30 minutes


  • 14 cup minced cilantro
  • 14 cup minced mint
  • 14 cup minced parsley
  • 2 tsp. ground sumac
  • 1 tsp. ground cinnamon
  • 12 cup olive oil
  • 6 scallions, thinly sliced
  • 4 cloves garlic
  • 4 medium ripe tomatoes, cored, seeded, and minced
  • 3 medium cucumbers, seeded and minced
  • 2 serrano chiles, stemmed, seeded, and minced
  • 1 red bell pepper, stemmed, seeded, and minced
  • 1 large white onion, minced
  • Juice and zest of 3 lemons
  • Kosher salt and freshly ground black pepper, to taste


  1. Mix all the ingredients in a bowl. Let sit 20 minutes before serving.